Indian Naan bread: Easy to Make, Delicious in Taste

The roots of Naan bread reach back thousands of years and are deeply embedded in the history of the Indian subcontinent. Its name "Naan" derives from the Persian word "nan," which simply means "bread." The origins of Naan bread can be traced to the ancient trade routes that connected India to the Middle East. During this time, traders and conquerors introduced new ingredients and techniques to Indian cuisine, and Naan bread was one of the fascinating culinary innovations to emerge.

The preparation of Naan bread can vary from region to region in India, resulting in countless variations, from classic butter Naan to garlic Naan, cheese Naan, and even sweet Naan with fruits and nuts. It is traditionally baked in a tandoor, a barrel-shaped clay oven that imparts a unique texture and flavor.

Today, on Food for Flexitarians, we present you with a recipe for quick garlic skillet flatbread.

---

Ingredients for Naan bread

• 250g flour

• 120ml lukewarm milk (or water as an alternative)

• 80g yogurt (or soy yogurt for a vegan option)

• 1 tsp baking powder

• 1 tsp dry yeast

• 1 tsp salt

• 1 clove of garlic, peeled

• 2 tbsp butter (or vegan butter alternative)

• Chopped fresh parsley

Naan bread Preparation

In a bowl, mix the flour, baking powder, dry yeast, and salt. Add yogurt (or soy yogurt for a vegan option) to the dry ingredients.

Pour in the lukewarm milk (or lukewarm water). Knead the dough thoroughly until it becomes smooth and elastic. Cover the dough with a clean cloth and let it rest in a warm place for about 1 hour. During this time, the dough will rise and increase in volume.

Once the dough has risen, divide it into approximately 6 small portions (the number of portions depends on the desired size of the flatbreads).

Shape each portion into a ball and then roll it out on a lightly floured surface into a thin flatbread (Naan). You can make them round or oval, depending on your preference.

Heat a skillet over medium heat. When the skillet is hot, place one of the flatbreads in it and bake until it forms bubbles and becomes lightly browned (about 2 minutes). Flip it over and bake the other side until it's also lightly browned.

Tip: Melt the butter and add the finely chopped clove of garlic. Simmer the garlic on low heat until it becomes soft. Brush the Naan bread with the garlic butter and sprinkle with finely chopped parsley.

Resumé

In conclusion, Naan bread is a culinary treasure that reflects the rich history and culinary creativity of India. It's much more than just a simple side dish; it's a symbol of India's cultural diversity and the art of breadmaking at its finest. If you find yourself with extra Naan bread, you can easily freeze them for later use. Enjoy this delicious and versatile Indian flatbread!

get inspired by food for flexitarians

---

The tools for this recipe

Homemade dough needs two things: a clean work surface and even portions. That’s exactly what these two are made for:

• Stainless steel dough cutter & bench scraper – portions your dough cleanly and clears the worktop in seconds.

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

---

FAQ

Can I make this naan bread vegan?

Yes, swap the milk for a plant-based milk, the yogurt for soy yogurt, and the butter for a vegan alternative - the texture stays soft and pillowy either way.

Do I need a tandoor oven to make naan at home?

No, a very hot cast-iron pan or skillet works great - just get it screaming hot before adding the dough so the naan puffs up and gets those characteristic char spots.

How should I store leftover naan, and can I freeze it?

Wrap it tightly in foil or a freezer bag; it keeps at room temperature for a day or freezes well for up to 2 months - reheat briefly in a hot pan to bring back the softness.